Store-bought chicken broth is a handy staple to keep in your pantry.
Then, you’ll have to store the broth in your fridge or freezer until you use it.
Many store-bought broths are a good source of protein, collagen, and sometimes minerals like potassium and calcium.
Photo by Lizzy Briskin. Design by Eat This, Not That!
Of course, not all store-bought chicken broths and stocks are equal in taste or nutrition.
The best chicken broths are made with real chicken and simmered with fresh carrots, onions, and celery.
Many are boosted with fresh herbs, such as thyme and bay leaves.
Photo by Lizzy Briskin for Eat This, Not That!
Others are loaded with umami from roasted chicken bones or collagen-rich chicken feet.
I tasted eight of the most common chicken broth and stock brands at the grocery store.
The ingredients and nutrition facts vary slightly between College Inn’s carton chicken broth and its canned version.
Photo by Lizzy Briskin for Eat This, Not That!
The look:This was the most watery, pale broth I tried.
It had a rather unappetizing slightly yellow-gray color and no texture or body.
The taste:I couldn’t taste anything other than salt in this broth.
Photo by Lizzy Briskin for Eat This, Not That!
It also comes in standard 1-quart containers for larger batches.
However, you may not want to reach for it as it tastes processed.
The look:This bright yellow broth gets its color from added honey.
Photo by Lizzy Briskin for Eat This, Not That!
It has no more texture or body than water.
The taste:I found this broth to taste almost old and stale, rather than fresh and vibrant.
The look:This light yellow broth has minimal texture and body.
Photo by Lizzy Briskin for Eat This, Not That!
It’s more clear than others and has a uniform color.
It’s not overly salty and has no fat or carbohydrates.
The look:Dr. Kellyann’s broth is quite orange-looking and less cloudy than others.
Photo by Lizzy Briskin for Eat This, Not That!
The darker color likely comes from using roasted chicken.
Imagine Free Range Chicken Broth
This brothis quite tasty on its own.
The stronger herb and vegetable flavors may dominate in a soup if you plan to cook with it.
Photo by Lizzy Briskin for Eat This, Not That!
It’s quite salty, with 31 percent of the RDA of sodium per cup.
It has minimal protein compared to the broths marketed as “bone broth.”
The look:This broth is on the lighter side compared to the others I tried.
Photo by Lizzy Briskin for Eat This, Not That!
It’s quite cloudy and almost yellow.
It has a nice nuanced flavor from onion, celery, and carrots.
I found that this broth had the most natural sweetness and green notes from vegetables.
Once heated, the fat dissolves into the rest of the broth and adds flavor and body.
The taste:This bone broth had a more viscous texture than many of the others I sampled.
That’s likely because it’s made with chicken feet, which are naturally high in collagen.
Collagen adds an almost jelly-like texture to broth when it’s cold, but it loosens up when heated.
It has a moderate amount of sodium that’s not overwhelming.
It has a rich, homey flavor that’s fresh-tasting and nuanced.
It’s a great all-purpose chicken bone broth for sipping or cooking.
It has a uniform golden-brown color with no visible herbs, seasonings, or fat floating around.
The taste:The broth is very well seasoned and balanced.
